By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

Here is a refined version of a popular Mexican street snack. Just one bite leaves you wondering how you could ever go back to plain old buttered corn.

[Credit: ©iStockphoto.com/AD077]

Credit: ©iStockphoto.com/AD077

Preparation time: 15 minutes, plus 10 minutes soaking

Cooking time: 15 minutes

Yield: 6 servings

6 ears fresh sweet corn, in the husk

4 tablespoons butter, softened

Salt and pepper to taste

2 arbol chiles, seeded, stemmed, and coarsely chopped

2 tablespoons chopped fresh cilantro

1 tablespoon freshly squeezed lime juice

  1. Preheat the grill to medium-hot.

  2. Carefully remove the corn silks, leaving the husks attached. Soak the ears of corn in their husks in a large bowl or sink of cold water for 10 minutes.

  3. In a small bowl, mix together the softened butter, salt and pepper, chiles, cilantro, and lime juice until smooth. Set aside.

  4. Drain the corn well and place each husk-enclosed ear on the hot grill. Cook for about 12 minutes, turning frequently.

    The corn is steamed when it loses its raw crunch. Remove each cob from the grill and, when cool enough to handle, strip off and discard the husks.

  5. Brush each cob with the seasoned butter mixture and return to the grill for a minute or two just to heat. Serve immediately.